Method:Potato stuffing:1) Boil the potatoes. Peel and chop them finely.2) Grind green chilies and make fine paste. Mince the ginger. or you can use ginger paste.3) Heat 1 tbsp oil in a pan over medium heat. Add cumin seeds, asafoetida, red chili powder and saunf seeds. saute for about 10 seconds. Then add green chili paste and minced ginger. Saute for few seconds.4) Add green peas. Cover and cook for 2 minutes. Then add chopped potatoes and mix nicely. Use masher to mash the potatoes. However Do not mash completely. Add salt, garam masala, dry mango powder, cumin-coriander powder, sugar and crushed black pepper. Mix nicely. Cover and cook over low heat for 2 to 3 minutes. Let the stuffing cool down completely.For cover:1) In a mixing bowl, add flour and oil. Mix nicely. Mixture will become crumbly. Add carom seeds and salt. Mix well. Add water and knead to a medium consistency dough. Cover for 20 minutes.2) After 20 minutes, divide the dough into 8 to 10 equal balls.Samosa1) Roll each ball into a thin circle. Cut the circle into half. Brush the edges with water. Join the two edges, and seal. It will make a cone. Fill this cone with a spoonful of potato stuffing. Press the open edge and seal nicely. Make all the samosas.2) Heat oil for deep frying. Deep fry over medium heat until samosas turn golden in color.Serve the samosas with Green chutney or Tamarind Chutney.

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Hi Manasi,Dough should be of medium consistency. It should not be too hard or too soft.If the dough is soft than required, there is a possibility that samosas become soft. When I made them in the proportion given above, samosas became very flaky and nice.